Brush
cut halves of peaches with Mazola Corn Oil and place face down on the
grill. Brush the outside (skin side) of the peaches with corn oil while
the other side cooks. Grill for about 3 minutes, or until peaches are
just beginning to develop grill marks.

Using
tongs, carefully flip the peaches. Sprinkle the cinnamon and sugar
mixture over the cut side of the peaches and grill for an additional 2-3
minutes.

Remove peaches from grill and cool slightly.

Place
one or two peaches in an individual serving dish. Top with vanilla ice
cream, salted caramel sauce and toasted pecans. Enjoy!

Directions:

In a sealable plastic bag or coverable bowl combine 1/3 cup Dijon
mustard, vinegar, honey, lemon juice, thyme, paprika, pepper and salt.
Add the chicken breast. Seal or cover and place into the refrigerator
and allow to marinade for 1 hour.

Add the bacon strips into a large skillet. Heat the pan to medium
heat and cook the bacon until crispy. Transfer to a plate lined with
paper towels.

Lightly grease the grates of an outdoor grill. Heat the grill to
medium-high heat. Remove the chicken breast from the marinade. Place the
chicken breast onto the grill and cook for 10-15 minutes per side or
until the chicken is fully cooked (the internal temperature has reached
165 Degrees F.). Remove from the grill and allow to cool for 10 minutes.
Slice the chicken breast into strips.

Butter one side of each slice of bread. Take one of the bread slices
butter side down and spread a layer of Dijon mustard onto the top.
Place 1 slice of cheese on top of the mustard. Layer on half of the
chicken and half of the bacon. Top with an additional slice of cheese.
Place the other bread slice over the cheese, butter side up. Repeat with
remaining sandwich.

Heat a large skillet or griddle to medium-high heat. Add the
sandwiches to the skillet butter-side down. Cook until the sandwiches
are golden brown on the bottom (about 2 minutes). Turn and cook for
another 2 minutes on the other side. Cook until golden brown and the
cheese has melted.

Directions:

Combine the soy sauce, rice vinegar, minced ginger, minced garlic, and sesame oil together in a bowl. Whisk until well combined.

Heat the vegetable oil in a large sauté pan over medium high heat.
Add the asparagus and tomatoes and cook, stirring occasionally for 5
minutes. Add the shrimp and cook for 2 minutes, flipping halfway until
nearly cooked through. Add the soy sauce mixture and cook, stirring
often, for 1-2 minutes.Sprinkle with chopped green onions. Serve
immediately with rice if desired.

Directions
In a small bowl, stir
together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of
the herb mixture evenly over tops of chicken. Heat olive oil in a
non-stick skillet over medium-high heat. Once hot, add chicken to
skillet, herbed side down, then add remaining herb mixture to tops of
chicken. Cook chicken until fully cooked through, about 8 - 12 minutes,
occasionally rotating chicken (time will vary based on thickness of
chicken breasts. If chicken is browning too quickly reduce heat to
medium low as needed). Transfer cooked chicken to a plate, let rest 5
minutes then dice into pieces.

Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.

In a clean skillet (large and deep), melt butter over medium
heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic
and cook 30 seconds longer, stirring constantly. While whisking, slowly
pour in milk then cream (whisk vigorously to break up clumps). Season
with salt and pepper to taste (a fair amount of each) and bring mixture
to a boil, stirring constantly. Once it reaches a boil and thickens,
reduce heat to medium-low, add Neufchatel and parmesan cheese and cook,
stirring frequently, until cheeses have melted.

Toss in cooked
pasta, then add cooked chicken, steamed asparagus and bacon and toss to
evenly coat. Add in reserved pasta water as desired (it will thicken as
it rests and the pasta will absorb the liquids, so add up to 1/2 cup as
needed). Serve immediately.

4. Bake approx. 25 – 30 minutes, or until golden. Remove from oven
& let rest on cookie sheet for 5 minutes and then move to cooling
rack. Be careful, cookies will be very soft until they cool entirely.

This take on pasta salad is a great way to use your summer tomatoes and cucumbers.

Ingredients:

1 lb. Orzo pasta

3/4 cup feta cheese crumbles

2 seedless cucumbers, diced

1 pint cherry tomatoes, quartered

Juice from 1-2 lemons, plus zest

Cilantro (chopped)

1/4 cup olive oil

Salt and Pepper to taste

Directions:

Start off with a pot of boiling water and carefully drop in your orzo.
Follow package directions, but don’t overcook; you don’t want a soggy
salad! Once cooked, drain and run ice water over pasta to stop the
cooking process. In the meantime, dice up your veggies. Once the orzo is cooled, transfer
to a large bowl and add in your veggies, cheese, cilantro, lemon juice and
zest. Mix and coat with olive oil and salt and pepper to taste.

Bring a large pot of water to boil. Add the pasta and cook just until al dente according to the package directions.

Meanwhile,
cook the bacon in a large nonstick over
medium-high heat until crisp, about 5 minutes. Remove from the pan with a
slotted spoon and transfer to a paper towel-lined plate. Pour off the bacon grease from the skillet. Add the garlic
and tomatoes to the pan and cook until the tomatoes are just slightly
softened, about 2 minutes.

Drain the pasta, reserving 1½
cups of the pasta water. Return the drained pasta to the pot, along
with the spinach, bacon, garlic-tomato mixture, 1 cup of the reserved
pasta water and Parmesan. Stir well until evenly combined and until the
spinach is wilted. Season to taste with salt and pepper and add
remaining reserved pasta water as needed. Serve warm with additional
grated Parmesan.

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About Me

This blog is dedicated to helping those who struggle to answer the question, “What’s for dinner?” As a busy wife, mom, and elementary librarian, deciding what to make for dinner is one of my daily challenges. Menu planning has been my saving grace, so I hope that by sharing my recipes and menus, I can help others on their journey to meal-planning bliss!